FCS Curriculum
Jewel Kneifl
Course: Foods & Culinary Arts 9th-12th
Unit Title/Description/Concept
Students will evaluate and compare the careers in
foods and nutrition.
Students will receive formal training from county
extension of the industry standards of food safety and
storage.
Students will apply kitchen safety and food sanitation
knowledge when preparing food
Students will utilize food preparation skills applicable to
FCS 314
Assessment Standard Taught
Students will describe the three general career HSE.HS.3.4 FCS.AF.1
areas in the field of foods.
Students will identify some career opportunities in
food and nutrition.
Students will list the qualifications needed to work in
each career area.
Students will describe the training and education
needed for various careers.
Students will explain the steps in finding a job.
Students will participate and complete the ServSafe HSE.HS.3.14 & HSE.HS.3.16
Certification process. & HSE.HS.3.18
Students will identify kitchen hazards that contribute HSE.HS.3.4
to accidents.
Students will describe the proper action to take in
the event of a fire, electrical shock, pills, and
personal injury.
Students will demonstrate correct and safe use of
knives.
Students will demonstrate steps to proper hand-
washing.
Students will distinguish between the
microorganisms responsible for food-borne illnesses
and the
situations in which contamination and cross-
contamination occur.
Students will explain how time and temperature
affect the growth of microorganisms.
Students will utilize the safety and sanitation
concepts when completing each food project.
Students will demonstrate the use of liquid and dry HSE.HS.3.4 & HSE.HS.3.5 &

Course: Foods & Culinary Arts 9th-12th
the project
Students will compare different cultural and ethnic
foods.
Students will analyze the skills necessary to become a
culinary professional in the food service industry.
Students will apply the equipment and technology
related to a professional kitchen
Students will demonstrate the ability to apply culinary
techniques
FCS Curriculum
Jewel Kneifl
FCS 314
measure tools. HSE.HS.3.17
Students will describe and demonstrate basic
preparation techniques.
Students will describe dry -, moist-, and combination
heat methods and list the foods to which
they are suited.
Students will identify the kitchen utensils/equipment
needed for preparation
Students will identify the origins of foods of the HSE.HS.3.6
seven main regions of the United States.
Students will investigate a specific culture, region or
ethnic groups food background.
Students will write a research report on the country
using appropriate technology.
Students will plan and prepare a buffet that
celebrates the food and relevant background of the
country.
Students will apply basic employability skills in food HSE.HS.3.7 & HSE.HS.3.17
service.
Students will compare the employment outlook in
food production, management, and services.
Students will identify the role and duties of each
member of the service skills.
Students will demonstrate service skills that provide
exceptional customer service.
Students will explain the characteristics of the
various types and different styles of meal service.
Students will identify food preparation, cooking and HSE.HS.3.7 & HSE.HS.3.17
cleanup equipment.
Students will identify the uses of hot food holding
and service equipment.
Students will demonstrate how to properly sharpen
and use different types of knives.
Students will explain how cooking affects foods’ HSE.HS.3.7
nutritive value, texture, color, aroma and flavor.
Students will contrast the characteristics of herbs

Course: Foods & Culinary Arts 9th-12th
Students will utilize culinary techniques applicable to
baking and pastry applications.
FCS Curriculum
Jewel Kneifl
FCS 314
verses spices in enhancing food.
Students will describe the responsibilities of the
Garde Manger.
Students will prepare decorative garnishes.
Students will create a variety of stocks, soups and
sauces.
Students will prepare and arrange appetizers in an
appealing manner
Students will explain baking formulas, and the HSE.HS.3.7 & HSE.HS.3.17
difference between volume and weight
measurements.
Students will explain the function of various
bakeshop equipment and tools.
Students will create a variety of specialty cakes and
desserts.